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Receta Chocolate Point Porter

by Global Cookbook

Ingredientes

7 lb Unhopped extract syrup 1 lb Chocolate malt, not cracked 1/2 lb Black patent malt, not Cracked 1/2 lb Crystal malt (90 degrees L

1/2 lb Sumatra decaf coffee 1 1/2 ounce Cascade hops (boil) 1/2 ounce Cascade hops (finish) Yeast

Direcciones

1. Place chocolate, patent, and crystal malts in about 2 gallons of water and bring to almost boil, Sparge into boiling pot. Add in 2 more gallons of water. Bring to boil and add in bittering hops. 30 min into the boil, add in 1/2 tsp. Irish moss. Boil one more hour. Add in finishing hops in last 2 min of boil. Pour into fermenter and add in coffee. Pitch yeast.
2. Serving Size:

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